QUICK CURRIED CAULIFLOWER
Tasty, quick, flavorful, and easy. Use your favorite curry mix.
Provided by Griz
Categories Side Dish Vegetables Cauliflower
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Core cauliflower, leaving enough core that it remains whole.
- Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
- Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
- Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
- Cut in quarters and serve.
Nutrition Facts : Calories 111 calories, Carbohydrate 11.2 g, Cholesterol 8.1 mg, Fat 6.8 g, Fiber 4.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 153.8 mg, Sugar 4.7 g
CAULIFLOWER AND BANANA PEEL CURRY
Although one may assume banana peels are the star of the show, they're minor players in this flavor-packed production, adapted from "Cook, Eat, Repeat" by Nigella Lawson (Vintage Digital, 2020). It all hinges on the performance of a concentrated paste made with shallots, ginger, garlic and a red chile of your choice. This mixture forms the base of an intensely aromatic sauce that would make anything taste good. Feel free to swap out the banana skins for their surprising doppelgänger, eggplant, and the cauliflower for broccoli, potato or parsnip. Prep makes up the bulk of the work in this recipe; the curry itself comes together in under 30 minutes.
Provided by Charlotte Druckman
Categories dinner, lunch, curries, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of water to a full boil.
- Put the banana peels in a medium-large heatproof bowl. Pour in enough of the boiling water to cover, reserving the rest for cooking the cauliflower.
- Add the cauliflower florets and leaves to the pot and boil for 5 to 7 minutes, or until fork tender.
- While the cauliflower cooks, gently stir 1/2 teaspoon each turmeric and fine salt into the bowl with the soaking banana peels. Let sit until they've softened up and are cool enough to handle, around 30 minutes.
- Meanwhile, once the cauliflower is tender, drain it into a colander in the sink; set aside while the banana peels cool and you make the curry paste.
- Prepare the curry paste: Place the shallots, ginger and chile into a 4-cup liquid measuring cup or wide jar that accommodates an immersion blender.
- Using the flat side of a heavy knife, bruise the garlic to help remove the skins, then add the peeled cloves to the measuring cup followed by the cilantro stems, cinnamon and remaining 3/4 teaspoon turmeric. Use the immersion blender to turn everything into a paste. (Be patient: At first you'll never think it's going to happen, but after a while, everything will obligingly turn into a vibrantly colored mush.)
- Drain the banana skins, squeezing out any excess liquid, and either chop them into slightly smaller-than-bite-size pieces, or take a fork and, with the interior of the banana skins facing you, press the tines into the top and push all the way down so that you have long, thin strips.
- Heat the vegetable oil in a wok or medium skillet over medium-low. When the oil is hot, add the curry paste and fry for 7 minutes, stirring most - if not quite all - of the time. As it cooks, the paste will seem to condense and tighten; it will also lose its cheery brightness.
- Stir in the tomato paste and cook, stirring, for 3 minutes. Add the coconut milk, lemon juice, sugar and flaky salt. Whisk to combine, scraping the browned curry from the bottom of the pan. Cook, uncovered, for 5 minutes, letting it bubble, reduce and thicken a little.
- Add the banana skins to the pan, lower the heat and bring to a simmer for another 10 minutes, or until the sauce has thickened and the banana skins are soft. Tip in the cauliflower florets and leaves and cook until they're hot all the way through.
- Taste and adjust for salt as needed. Scatter the reserved chopped cilantro leaves over the curry and serve with rice or flatbread, if desired.
CAULIFLOWER AND BANANA CURRY
Banana, the surprise ingredient in this vegan curry, adds sweetness and thickens the sauce. It's a bit of a secret weapon, as it makes for a creamy, comforting dish
Provided by Anna Glover
Categories Dinner, Lunch
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat half the oil in a deep, lidded frying pan and fry the onion with a pinch of salt for 5 minutes until soft. Stir in the garlic, ginger, mustard seeds, turmeric, coriander and ground cumin, and fry for another 2-3 minutes until fragrant. Stir in the coconut milk, half a tin of water and the mashed banana. Bubble for 5 minutes until the sauce starts to thicken slightly.
- Stir in the cauliflower florets and stalk, then cover and simmer for 15-20 minutes, or until the cauliflower is tender.
- Meanwhile, heat the grill to high. Toss the cauliflower leaves with the remaining oil, the cumin seeds and some seasoning on a baking tray. Grill for 10-15 minutes, or until the leaves are just charred at the edges and any thicker stems are tender.
- Uncover the curry, season and bubble for 5 minutes more until thickened. Serve topped with the crispy cauliflower leaves, with rice or rotis on the side.
Nutrition Facts : Calories 197 calories, Fat 10.6 grams fat, SaturatedFat 7.9 grams saturated fat, Carbohydrate 16.7 grams carbohydrates, Sugar 11.5 grams sugar, Fiber 4.6 grams fiber, Protein 6.4 grams protein
EASY, DYNAMITE CAULIFLOWER CURRY
This has big flavor that even cauliflower haters will enjoy.
Provided by helen
Categories Side Dish Vegetables Cauliflower
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 2 to 6 minutes.
- Transfer cauliflower to a bowl and add Cheddar cheese, mayonnaise, mustard, and curry powder; stir to combine.
Nutrition Facts : Calories 193.3 calories, Carbohydrate 8.5 g, Cholesterol 33.5 mg, Fat 14.4 g, Fiber 2 g, Protein 8.7 g, SaturatedFat 6.7 g, Sodium 364.2 mg, Sugar 2.8 g
CURRY CAULIFLOWER BAKE
This is a really good and easy to throw together cauliflower casserole. Prep time includes boiling the cauliflower.
Provided by Kittencalrecipezazz
Categories Cauliflower
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees.
- Grease a casserole dish large enough to hold the cauliflower mixture (I use an 8x8-inch baking dish).
- Cook the cauliflower until firm-tender (cook only to JUST tender, do not over cook the cauliflower).
- Place the cauliflower in a prepared baking dish.
- In a bowl, combine the undiluted chicken soup, milk, 2 tablespoons melted butter, mayo, cheese and curry powder, salt (or seasoning salt if using) and pepper; mix to combine.
- Pour the soup mixture over the cauliflower in the dish (do not mix).
- In a small bowl, combine the cracker crumbs with melted butter.
- Sprinkle over the soup mixture in the baking dish.
- Bake for about 30 minutes.
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